Ingredients
- 12 basil leaves
- 4 chile peppers (red)
- 3 garlic (cloves)
- 350 gr japanese eggplant
- 120 gr tofu
- 90 gr chicken breast (boneless)
- 90 ml oil
- 30 ml bean sauce (yellow)
Crush garlic. Chop peppers. Slice unpeeled eggplant crosswise into slices 0 cm thick. thinly slice chicken (or, if using tofu, cut into 1 cm cubes) Heat oil. Add garlic and stir fry until light brown. Add eggplant and chicken (or tofu) and cook for five to seven minutes. Add red chile peppers, basil leaves, and yellow bean sauce; mix well. Serve immediately, since eggplant and basil turn dark if dish sits after cooking. Courtesy of Steve Frank in Wildnet Recipes
